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–+ servings
Carrot Cake

Carrot Cake (Healthy, Moist & Naturally Sweetened)

No mixer, no complicated steps—just a blender, a small pan, and a few smart techniques that guarantee a tender crumb every time. I’ll walk you through it like I’m right there in the kitchen with you.
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Ingredients

Optional Topping:Greek yogurt, chopped walnuts, honey or maple syrup

Instructions
 

  • Preheat oven to 350°F (180°C). Line pan with parchment paper.
  • Add all ingredients to a blender or food processor. Blend until smooth.
  • Pour batter into prepared pan and smooth the top.
  • Bake 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool completely before topping.
  • Spread with yogurt and finish with walnuts and optional drizzle.

Notes

  • Use very ripe bananas for natural sweetness.
  • Let batter rest 5 minutes before baking for better texture.
  • Store refrigerated up to 4 days.

Nutrition

Serving: 6gCalories: 165kcalCarbohydrates: 16gProtein: 5gFat: 10gSaturated Fat: 1.5gCholesterol: 55mgSodium: 110mgFiber: 3gSugar: 8g